Ingredients
Russet potatoes, washed and unpeeled | 2 |
grapeseed oil | 3 Tablespoons |
Pro Seasoning Tellicherry Black Pepper | 1 teaspoon |
Pro Seasoning All Purpose | 1 teaspoon |
bacon, diced | 2-3 pieces (but lets be honest, use as many pieces of bacon as your heart desires) |
shredded cheddar cheese | 1/4 cup |
Method of prep:
Poke 5 or 6 holes in the potatoes and microwave for and allow to 3-4 minutes or until partially cooked. The potatoes will have a little give when you squeeze them, like a ripe avocado. Cool until you can handle them with your hands. Next, shred potatoes on a cheese grater. You must work quickly or the potatoes my turn brown! Preheat a cast iron skillet over medium high heat. Add the bacon to the skillet and cook until crispy. Remove the bacon from the pan but leave the rendered fat. Reduce the heat to medium and the potatoes to the pan and stir. Flatten the potatoes in the pan and sprinkle with seasoning. Cook the hashbrowns on one side until golden brown, about 5 minutes. Using a large spatula, flip the hashbrowns over and brown on the other side, about another 5 minutes. Sprinkle cheddar cheese and bacon over the top of the hashbrowns and remove from pan. Serve while hot!
Commenti